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The elements of dessert / Francisco Migoya ; photography by Ben Fink.

By: Publisher: Hoboken, N.J. : John Wiley, [2012]Copyright date: �2012Description: vii, 536 pages : illustrations (chiefly color) ; 29 cmContent type:
  • still image
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 047089198X
  • 9780470891988
Subject(s): Genre/Form: DDC classification:
  • 641.8/6 23
LOC classification:
  • TX773 .M5325 2012
Other classification:
  • CKB024000
Contents:
The basic elements -- Pre-desserts -- Plated desserts -- Dessert buffets -- Passed-around desserts -- Cakes (entremets) -- Petits fours (mignardises).
Summary: "In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts--like mousses, doughs, and ganaches--showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts." --Publisher description.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode Course reserves
Circulating textbook (3-week) Circulating textbook (3-week) NMC Library Circulating Textbooks CUL 219 (Browse shelf(Opens below)) 1 Available 33039001511624

Plated Desserts

Includes bibliographical references (pages 519-521) and indexes.

The basic elements -- Pre-desserts -- Plated desserts -- Dessert buffets -- Passed-around desserts -- Cakes (entremets) -- Petits fours (mignardises).

"In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts--like mousses, doughs, and ganaches--showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts." --Publisher description.

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